Vegetable Salad M.Salads, Salad Dressings, and Relishes No.049
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Beans, Green | 6LB 5OZ| 3.00 Qrt | 2. Drain beans, carrots, and |
|Carrots, Sliced | 6LB 9OZ| 3.00 Qrt | peas thoroughly. Set aside for |
|Peas | 6LB 9OZ| 3.00 Qrt | use in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 5LB | 3.75 Qrt | 3. Combine beans, carrots, and |
|Dehydrated Onions | 2LB | 1.50 Qrt | peas with celery, onions, and |
|Salt | 2OZ| 3.00 Tbsp| salt; toss lightly. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, French | | 1.00 Qrt | 4. Prepare 1/4 recipe of French |
| | | | Dressing (Recipe No. M-58). |
| | | | Add to vegetable mixture; |
| | | | toss lightly. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 1LB 8OZ| 3.00 Cup | 5. Cover; refrigerate until ready |
| | | | to serve. |
| | | | 6. Just before serving, mix |
| | | | in Salad Dressing. |
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NOTE: 1. In Step 1: 6 lb 14 oz fresh celery A.P. will yield 5 lb
diced celery. 2 lb 4 oz dry onions A.P. will yield 2 lb
finely chopped onions.
2. In Step 3, 4 oz (1 1/3 cups) dehydrated onions may be used.
See Recipe A-11.
VARIATION
1. CARDINAL SALAD: Follow Step 1. In Step 2, omit carrots. Use
6 lb 8 oz (3-qt--1-No. 10 cn) canned sliced beets, drained.
Follow Steps 3 through 6.